Nommune

Saffron Rice Pilaf With Dried Cherries And Pistachios

Saffron Rice Pilaf With Dried Cherries And Pistachios

By Jonathan Louis Ng

A fragrant pilaf combining saffron-infused rice, tart cherries, and crunchy pistachios.

rice,indian,side

ServingsDifficultyActive TimeTotal Time

6

intermediate

20m

1h 30m

Shallot and garlic is sautéed in butter, tossed with rice, saffron and water and cooked in a rice cooker. Once done, dried cherries and pistachios are folded through for an easy, seasonal side dish.

Ingredients

  • 2 cups basmati rice
  • 2.25 cups water
  • 0.75 teaspoons saffron
  • 3 shallots
  • 3 garlic cloves
  • 3 tablespoons butter
  • 2 teaspoons salt
  • 0.33 cups coriander
  • 0.75 cups dried cherries
  • 0.5 cups pistachios

Nutrition

Per serving (serves 6)
High fibre
High saturated fat
High sodium
Calories
453
Protein
9 g
Fat
12 g
Carbs
80 g

Instructions

    1. 1

      Rinse the basmati rice under cold water until the water runs clear, then soak it in water in a rice cooker pot for 30 minutes to soften.

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    2. 2

      Grind the saffron threads to powder, then soak the saffron in 2 tablespoons of warm water for 10 minutes to release its color and flavor, then add it to the soaking rice.

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    3. 3

      Finely chop shallots and garlic cloves.

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    4. 4

      In a pan, heat the butter over medium heat. Add the finely chopped shallot and sauté for about 5 minutes until translucent.

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    5. 5

      Stir in the minced garlic and sauté for another 2 minutes until fragrant.

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    6. 6

      Add the shallot and garlic mixture to the rice, followed by salt. Stir to mix well.

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    7. 7

      Cook rice according to the rice cooker instructions.

    8. 8

      Chop coriander coarsely.

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    9. 9

      Once done, gently fluff the rice with a fork. Stir in the dried cherries, pistachios, and chopped coriander and serve.

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    • 2 cups basmati rice
    • 2.25 cups water
    • 0.75 teaspoons saffron
    • 3 shallots
    • 3 garlic cloves
    • 3 tablespoons butter
    • 2 teaspoons salt
    • 0.33 cups coriander
    • 0.75 cups dried cherries
    • 0.5 cups pistachios